Greek-style beet and pomegranate salad
2
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 8 • Difficulty: Easy
Ingredients
Beetroot
450 g, (3x150g), washed
Red onion
1 small, very thinly sliced into rings
Lemon juice
1 tbs
Red wine vinegar
¼ cup(s), (60ml)
Olive oil
1 tbs
Fresh oregano
1 tbs, finely chopped, plus extra to serve
Baby spinach
6 cup(s), (120g)
Green capsicum
2 medium, chopped
Lebanese cucumber
1 medium, halved lengthways, sliced
Reduced fat feta cheese
100 g, cut into small cubes
Black olives, drained
¼ cup(s), (40g), pitted, halved lengthways
Pomegranate
½ medium, seeds only
Instructions
1
Preheat oven to 190°C. Trim stems on beetroot to about 2cm. Wrap in foil and place on baking tray. Bake for 1½ hours or until tender when pierced with tip of a knife. Unwrap and cool. Slip skins from beetroot and cut each into 12 wedges.
2
Meanwhile, using hands, toss onion with lemon juice in a bowl. Set aside for onion to soften. Combine vinegar, oil and oregano in a small screw-top jar. Season with salt and pepper. Seal tightly and shake to combine.
3
Arrange spinach, capsicum and cucumber on a platter. Add beetroot, feta and olives. Drizzle with dressing and sprinkle with pomegranate seeds and extra oregano leaves.
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